Description
Chocolate Stabilized Whipped Cream is a rich, fluffy topping made with cocoa powder and a touch of gelatin for added stability. Perfect for topping cakes, cupcakes, pies, or enjoying on its own, it holds its shape beautifully for hours.
Ingredients
Scale
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered sugar
- 1 cup heavy whipping cream, cold
- 1/2 teaspoon vanilla extract
Instructions
- In a small microwave-safe bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
- Microwave the gelatin mixture for about 5-10 seconds until dissolved. Let it cool slightly but not set.
- In a large mixing bowl, combine cocoa powder and powdered sugar.
- Add cold heavy cream and vanilla extract. Begin whipping on medium speed.
- When the cream starts to thicken, slowly pour in the cooled gelatin while continuing to beat.
- Whip until stiff peaks form, being careful not to overbeat.
- Use immediately or store covered in the fridge for up to 2 days.
Notes
- For a sweeter cream, increase powdered sugar to taste.
- Use high-quality cocoa powder for a richer flavor.
- Chill your mixing bowl and beaters for best results.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 2g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
Keywords: chocolate whipped cream, stabilized whipped cream, cocoa whipped topping, dessert topping, whipped cream frosting